Wrap with Mozzarella, Tomato, and Pesto Mayonnaise

Ingredients

• 1 gram salt and pepper

• 10 grams basil

• 4 grams hazelnuts

• 15 grams Reypenaer or another aged cheese

• 1 clove garlic

• 20 grams sunflower oil

• 2 grams parsley

• 1 gram apple cider vinegar

• 160 grams mayonnaise

• 4 wraps

• 260 grams mozzarella balls

• 240 grams tomato

• 60 grams arugula

• 4 grams salt and pepper

Instructions

1. Cut the aged cheese into small cubes.

2. Put all ingredients for the pesto in a blender except for the oil.

3. Blend briefly, then slowly add the oil until you have a smooth pesto.

4. Mix the pesto into the mayonnaise to make a pesto dressing.

5. Spread the pesto dressing over each wrap.

6. Drain the mozzarella and slice it.

7. Slice the tomatoes.

8. Layer the tomato and mozzarella slices on the wrap.

9. Sprinkle lightly with pepper and salt.

10. Add a strip of arugula on top.

11. Roll the wrap tightly and cut it in half.

Tip: You can also cut the wrap into smaller pieces and secure them with toothpicks for a tasty snack.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information